Eggplant dish adopts zesty Chinatown flavors

January 08, 2003

This recipe from Chef Neil Perry of Rockpool restaurant in Sydney, Australia, includes vegetables he bought in the city's Chinatown neighborhood. It's adapted from "Martin Yan's Chinatown Cooking," a cookbook inspired by Yan's newest public television program.

Spicy eggplant

Preparation time: 30 minutes

Cooking time: 5 minutes

Yield: 4 servings

Sauce:

1/3 cup chicken broth

1 tablespoon hoisin sauce

2 teaspoons each: soy sauce, fresh lemon juice

1 teaspoon plum sauce

Eggplant:

4 Chinese eggplants, about 1 pound, stems removed

Vegetable oil for deep-frying

2 teaspoons minced garlic

1 teaspoon minced ginger root

1/2 red or green jalapeno chili, sliced into thin rings

Pinch of ground toasted Sichuan peppercorns

Basil leaves

Chopped cilantro or sliced green onions

1. For sauce, stir the chicken stock, hoisin sauce, soy sauce, lemon juice and plum sauce together in a small bowl until blended. Remove 1-inch lengthwise strips of the eggplant skin with a vegetable peeler, leaving a 1-inch strip of skin between each. Cut the eggplant lengthwise in quarters, then cut it crosswise into 3-inch pieces.

2. Pour enough oil into a 2-quart saucepan to come to a depth of 3 inches. Heat over medium-high heat to 350 degrees. Deep-fry the eggplant in two batches until tender, 11/2-2 minutes. Remove with a slotted spoon; drain well on paper towels. Reserve oil.

3. Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil; swirl to coat the sides. Add the garlic, ginger, chili and Sichuan peppercorns; stir-fry until fragrant, about 20 seconds. Add the sauce; heat to a simmer. Add eggplant; stir to coat.